Spinach + Feta Grilled Cheese

Servings

1 tbsp olive oil
2 cloves garlic chopped
4 frozen spinach
¼ tsp kosher salt
2 cups loosely packed fresh parsley, chopped
½ tsp dried dill optional, or use ¼ cup fresh
¾ cup crumbled feta cheese
4-8 eggs optional
8 slices of whole grain and/or sourdough bread
3 cups grated (or use sliced) melting cheese
Use mozzarella, provolone, cheddar or any other cheese that melts well. The amount of cheese you add really depends on how large your bread is (and how much you love cheese ha!), so just use your judgment, but don’t skimp!
Note: this grilled cheese pairs beautifully with a simple tomato soup or try my Creamy Lentil Tomato Soup!

In a large skillet add the oil and garlic, then turn the heat to medium. Cook the garlic in the oil until fragrant, about 2 minutes, stirring often (don’t burn it!). Add the spinach and salt and cook for about 6-8 minutes or until the water has cooked out of the spinach, stirring occasionally. Stir in the parsley and cook for 1 more minute.
Transfer to a bowl and stir in the dill (if using) and feta.
You can fry your eggs (if using) in a separate pan while the spinach cooks or just clean out the spinach pan and fry them in there (we’re using the spinach pan to make the grilled cheese, so you’ll have to clean it anyways). I like to break the yolk a little so it’s not super runny, but still a little soft in the sandwich.
Brush olive oil on one side of each slice of bread to lightly but thoroughly coat all over. Flip both over (non-oiled side now facing up). On one slice, add about ½ cup cheese and ¼ of the filling (about ⅓ cup), spreading it into an even layer. Top with the fried egg(s), if using, and then about 1/4 cup more cheese on top. Place the other slice of bread on top (oiled side facing out).
Heat the skillet over medium heat. Once the pan has heated up, carefully add the sandwich, cover with a lid, using it to press the sandwich down, and let cook for about 3-5 minutes, or until cheese is melted and bread is deeply golden. Carefully flip and repeat on the other side.
Slice and serve!

Substitutions:

To make vegan/dairy-free, use a vegan melty cheese alternative. Skip the feta and add an extra ¼ tsp salt and a squeeze of lemon (and zest!) to the spinach mixture.
To make gluten-free, use a gluten-free bread or turn it into a quesadilla using a grain-free or corn tortilla.
You can use fresh spinach in place of frozen if you’d like - about 7-8 cups worth.
Sub feta with goat cheese
Skip the parsley if you’d like or use any other herb (cilantro, basil, mint)

Store leftovers in an airtight container:
- Spinach mixture: in the fridge for up to 5 days.
- Bread: I always store mine in the freezer and just let it thaw on the counter for a few minutes for this recipe (or just toast it and use it for something else!).

Reheat an already made grilled cheese in a pan covered with a lid over medium heat until the cheese is melted and it’s warm all the way through the center.
Leftover spinach/feta mixture can be added to bowls, scrambled eggs, sandwiches, etc…